Greek Salad With Fusilli Pasta


  • 1 cup cherry tomatoes, sliced
  • 2 cucumbers, sliced
  • 1 red onion, sliced thinly and marinated in vinegar for 20min (take the fiery edge off, drain before use)
  • 1 green bell pepper, cubed
  • feta cheese, crumbled
  • a few kalamata olives
  • 2-3 cups of cooked wholemeal fusilli pasta
  • ½ tsp oregano
  • Dressing
  • 1-2 tbsp extra virgin olive oil
  • 3 tbsp olive brine
  • 1 tbsp white wine vinegar
  • sea salt to taste


Cook pasta as per instructions on the label but go for a longer cooking time rather than al dente, since fusilli will be eaten cold. Add all ingredients to a bowl and mix in the cooked (but chilled) fusilli. Add the dressing and give it a good mix. To garnish add some extra crumbles of feta on top and a sprinkle of oregano. When time is an issue this dish really delivers. Fast. Easy. Delicious. One can never go wrong with the perfectly harmonious ingredients of a Greek Salad.

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